Transcription of Water Activity of Sucrose and NaCl Solutions
1 Water Activity of Sucrose and NaCl Solutions One way to reduce the growth rate of pathogens is to reduce the Water Activity of Solutions in which they live. Sucrose (sugar) and NaCl (salt) are often used to adjust the Water Activity of foods. The following tables indicate to what extent NaCl and Sucrose reduce Water Activity . NaCl (g) Water (g) % NaCl Aw reference: USFDA, The Bad Bug Book Sucrose (g) Water (g) % Sucrose Aw 0 20 40 60 80 100 120 140 160 180 200 100 100 100 100 100 100 100 100 100 100 100 0 based on formula: a = 1 + n = #moles Sucrose /100 g Water 1 mole Sucrose = 342 grams reference: Principles of Food Science: Part II Physical Principles of Food Preservation, page 250 03/97
